to Kim

January 23, 2003

--- keemosabe <keemosabe1 wrote:

> Hello Albert!

> Hello Kim, may all your highest desires and

practicle needs be fulfilled.

> Where is Green Sun?

we are physicaly 4 beings from Toronto Canada and

Buffalo New York.Green Sun is a vision of enlightened

society and world peace that unfolds moment by moment

with you and all living beings.we are currently

planning this years Living Now Festival of healing and

transformation which we intend to be a most loving and

high spiritual and living foods gathering east of the

west coast.where are you dear sister of peace and

light?

all blessings to you albert

I've seen a couple of posts

> from you, but I

> don't remember if you mentioned that.

> kim

>

> --- i

>

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February 21, 2006

Hi Kim,

I'll send you my favorite easy tofu recipe sometime

this week, but I did want to share about the tofu

textures: firm and extra firm tofu are what you would

use when you want the tofu to keep it's shape, like in

a stirfry. Soft tofu is what you would use if you're

blending it with other things and want it to be soft

and crumbly.

The textures " behave " a little differently when you

cook with them; that's the only difference.

Bright blessings,

Sharon from California

--- Kim <kjanes wrote:

> I'm new to this group, but have been working on step

> one for a few

> weeks. i don't cook much, so i not only need to

> learn to cook, but to

> cook vegitarian style. i have no clue on how to

> prepare tofu or what

> kind to get for that matter...isn't there different

> textures?

>

> kim

>

February 21, 2006

thanks sharon! now i understand. i would really appreciate that recipe, whenever you can send it!

kim

On Behalf Of Sharon WylieTuesday, February 21, 2006 11:52 AM Subject: Re: to KimHi Kim,I'll send you my favorite easy tofu recipe sometimethis week, but I did want to share about the tofutextures: firm and extra firm tofu are what you woulduse when you want the tofu to keep it's shape, like ina stirfry. Soft tofu is what you would use if you'reblending it with other things and want it to be softand crumbly.The textures "behave" a little differently when youcook with them; that's the only difference.Bright blessings,Sharon from California--- Kim <kjanes wrote:> I'm new to this group, but have been working on step> one for a few > weeks. i don't cook much, so i not only need to> learn to cook, but to > cook vegitarian style. i have no clue on how to> prepare tofu or what > kind to get for that matter...isn't there different> textures?> > kim> > > > > >

February 22, 2006

Sharon, when you send those recipes, can you send them right to the list? I think we can all benefit from them. Also, what if we put recipes in the "files" section of our page? That way we can find them easier, especially down the road when new people join.

Heather

On Behalf Of Sharon WylieTuesday, February 21, 2006 11:52 AM Subject: Re: to KimHi Kim,I'll send you my favorite easy tofu recipe sometimethis week, but I did want to share about the tofutextures: firm and extra firm tofu are what you woulduse when you want the tofu to keep it's shape, like ina stirfry. Soft tofu is what you would use if you'reblending it with other things and want it to be softand crumbly.The textures "behave" a little differently when youcook with them; that's the only difference.Bright blessings,Sharon from California--- Kim <kjanes wrote:> I'm new to this group, but have been working on step> one for a few > weeks. i don't cook much, so i not only need to> learn to cook, but to > cook vegitarian style. i have no clue on how to> prepare tofu or what > kind to get for that matter...isn't there different> textures?> > kim> > > > > >